COMPANY
Air Flow Control Ensure Quality of Ice Cream Manufacturing
Application Story
APPLICATION:
During ice cream manufacturing, the ice cream mixture (paste) is
fed with air into a helical screw freezing cylinder and then mixed
by a scraper. Simultaneously, a cooler on the freezer cylinder wall
freezes the paste. Super-high, molecular-weight polyethylene blades
on the scraper rake the frozen paste off the cylinder wall. During
this process, the paste is continuously frozen, scraped, and mixed
with air to create a delicious ice cream of perfect texture.
The ice cream process requires feeding air into the paste at a
specified proportion to produce ice cream with the right
consistency. The ratio control between the paste (master) and the
air injected by the flow controller (slave) is very critical for
the quality, texture, consistency, appearance and, of course, taste
of the ice cream.
PRODUCT SUPPLIED:• Vogtlin Mass Flow Controllers
CHALLENGE:
Too much or too little air could jeopardize the ice cream
quality. The paste and air must be fed at a constant ratio and rate
for consistent results. Therefore, the flow controller must
instantly balance any back pressure variations.
SOLUTION:
The Vögtlin flow controller ensures that exactly the correct
amount of air mass mixes in the paste. The Vogtlin MEMS technology
maintains long-term stability without a zero or span drift.
TECHNICAL ADVANTAGES:
Vögtlin flow technology offers the following performance
benefits that work well in ice cream manufacturing:
• No zero shift
• Long-term stability
• High measurement precision
• Good repeatability and linearity
• Rapid response
• Dual temperature calibration for a perfect temperature
compensation superior to alternative MFCs
• Standard analog and digital (Modbus) communication for easy
integration. Other bus protocols optional available
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